Name: Barbecued flatbread pizzas
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 1/2 cup lukewarm water; 2 tablespoon olive oil; 2 teaspoon sugar; 7 gram sachet dried yeast; 3 cup bread flour; 2 teaspoon salt; 1/4 cup cornmeal, to dust; 1/2 cup tomato passata; 500 gram mozzarella choose, thinly sliced; 250 gram punnet cherry tomatoes; 100 gram thinly sliced proscuitto; basil leaves, to serve

Ingredients

1 1/2 cup lukewarm water

2 tablespoon olive oil

2 teaspoon sugar

7 gram sachet dried yeast

3 cup bread flour

2 teaspoon salt

1/4 cup cornmeal, to dust

1/2 cup tomato passata

500 gram mozzarella choose, thinly sliced

250 gram punnet cherry tomatoes

100 gram thinly sliced proscuitto

basil leaves, to serve

Method

1.In a jug, combine water, oil and sugar. Sprinkle yeast over. Set aside for 5 minutes until foamy. Sift flour and salt together into a large bowl.

2.Pour yeast mixture into flour and mix to a soft dough. Turn out onto lightly floured surface. Knead for 10 minutes until dough is smooth and elastic.

3.Place in a lightly greased bowl. Cover with plastic wrap. Set aside to prove in a warm place for 45 minutes until doubled in size.

4.Preheat hooded barbecue to 220°C. Lightly dust 4 large pizza trays with cornmeal.

5.Punch dough down with fist to release gas. Knead for a few minutes. Divide into 4. Press or roll each to 4mm in thickness. Transfer to trays. Press to fit.

6.Rest trays on a wire rack over barbecue plate. Barbecue, covered, for 5 minutes, until golden.

7.Spread bases with passata. Top with mozzarella, tomatoes and prosciutto. Barbecue, covered, for further 5-7 minutes. Sprinkle with basil to serve.